Thai Massaman Curry
Thai Massaman Curry
A Massaman curry attests to its Indian heritage as the word ‘Massaman’ means Muslim. This curry definitely incorporates more complex spicing than most Thai curries and has more depth of flavour than some of the more aromatic curries.
We’ve used dried red chilli for heat, cloves for pungent sweetness and green cardamom and cinnamon for sweet warmth. The deeply flavourful blend of Indian-inspired spices - balanced by Thai aromatics and coconut milk - create a perfectly rounded dish that is loved all over the world.
Whilst a Massaman is traditionally cooked with beef and potatoes, it is delicate enough to use with chicken, vegetables, tofu and seafood and is one of the more versatile curries.
3 Simple Steps | Ready in 10 mins
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).
Add your fresh ingredients and stir fry for 2-3 minutes.
Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.
Our Perfect Thai Massaman Curry
Whilst Massaman is traditionally made with beef, potatoes and onions - it’s such a flavourful and versatile sauce, we love to liven it up vegetables.
Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.
Add one handful of diced red peppers and stir fry for 2 minutes. Add a large handful of tofu puffs (halved), or normal firm tofu along with the Massaman curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of broccoli florets and courgette slices and 3-4 Kaffir lime leaves, torn into half.
Simmer until the vegetables are cooked to your liking, another 4-5 minutes. Serve hot with plain rice.
For added freshness and aroma, add some kaffir lime leaves with the coconut milk.
For a little contrast, squeeze in a little lime or lemon juice before serving.
Delicious with chicken, tofu, prawns, beef, vegetables and so much more.
What's Inside
Coconut Cream (44%), Soy Sauce (SOYABEANS, WHEAT, Salt), Dry Spices, Garlic, Shallots, Lemongrass (3%), Rice Flour, Galangal Root (2%), Red Chilli, Sugar, Raw Sugar, Salt, Kaffir Lime Leaves, Coriander Seeds, Shallot Powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 731kJ/176kcal |
| FAT | 14g |
| of which saturates | 13g |
| CARBOHYDRATES | 9.5g |
| of which sugars | 2.8g |
| FIBRE | <0.5g |
| PROTEIN | 2.6g |
| SALT | 0.85g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
3 Simple Steps | Ready in 10 mins
Fry the spices and aromatics in 1 tsp of oil (taking care not to overheat the oil).
Add your fresh ingredients and stir fry for 2-3 minutes.
Stir in the paste, coconut sauce and 2 tbsp. of water and simmer for 3-4 minutes until the meat or veg is cooked to your liking.
Add chilli from the spices pouch for extra heat. Sometimes the coconut sauce separates, do not let this worry you.
Our Perfect Thai Massaman Curry
Whilst Massaman is traditionally made with beef, potatoes and onions - it’s such a flavourful and versatile sauce, we love to liven it up vegetables.
Heat 1 tsp. oil in a non-stick pan. Add the aromatics and extra red chilli from the sachet and cook for 10 seconds.
Add one handful of diced red peppers and stir fry for 2 minutes. Add a large handful of tofu puffs (halved), or normal firm tofu along with the Massaman curry paste and fry for 1-2 minutes. Add in the coconut milk, a handful of broccoli florets and courgette slices and 3-4 Kaffir lime leaves, torn into half.
Simmer until the vegetables are cooked to your liking, another 4-5 minutes. Serve hot with plain rice.
For added freshness and aroma, add some kaffir lime leaves with the coconut milk.
For a little contrast, squeeze in a little lime or lemon juice before serving.
Delicious with chicken, tofu, prawns, beef, vegetables and so much more.
What's Inside
Coconut Cream (44%), Soy Sauce (SOYABEANS, WHEAT, Salt), Dry Spices, Garlic, Shallots, Lemongrass (3%), Rice Flour, Galangal Root (2%), Red Chilli, Sugar, Raw Sugar, Salt, Kaffir Lime Leaves, Coriander Seeds, Shallot Powder.
For all allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 731kJ/176kcal |
| FAT | 14g |
| of which saturates | 13g |
| CARBOHYDRATES | 9.5g |
| of which sugars | 2.8g |
| FIBRE | <0.5g |
| PROTEIN | 2.6g |
| SALT | 0.85g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
